sweet or savory.
plain, cheesy, or fruity.
breakfast, lunch, and/or dinner.
…grits are another one of those loved southern staples.
following is a traditional grits recipe from chef edna lewis, the “grande dame” of southern cooking.
old-fashioned creamy grits
2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits (not instant) ***my favorite grits are red mule grits, from athens, GA
kosher salt
1/4 heavy cream
2 Tbsp unsalted butter
-heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering
-while the milk is heating, put the grits in a large mixing bowl and cover with cool water (if you are using regular grits, skip this step)
-stir the grits assertively so that the chaff floats to the top
-skim the surface carefully, and remove the chaff
-drain the grits in a fine strainer and stir them into the simmering water and milk
-cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal
-regular grits are done in about 20 minutes, but stone ground rquire an hour or a little more to cook and you will have to add additional milk as needed
-as the grits thicken, stir them more often to keep them from sticking and scorching.
-season the grits generously with salt, and stir in the cream and butter
-remove from heat, and let rest covered until serving, serve hot.
